Tuesday, March 18, 2008

You may remember that I made a lemon pudding cake a while ago that was really tasty but a bit complicated to make. Well, now I return with an equally tasty but far easier recipe. I have been experimenting over the last week or so (working my way through the discount lemons we bought) trying to get the right texture to the cake and right consistency to the pudding. So if you like a sweet but tangy dessert then this is the cake for you.

INGREDIENTS

Cake

- 1 cup flour

- 3/4 cup sugar

- 1 tsp baking powder

- 1/2 tsp baking soda

- 1/4 tsp salt

- 1/2 cup soy milk

- 2 tbsp vegetable oil

- 2 tbsp lemon zest

- juice of 1 lemon

Sauce

- 1 cup sugar

- 1/4 cup flour

- 1 cup boiling water

- juice of 2 lemons

METHOD

Preheat oven to 350 degrees. Get water boiling in a kettle

1. Whisk together flour, sugar, powder, soda, and salt in a bowl. In a smaller bowl, whisk together soy milk, oil, zest, and lemon juice. Add to flour and stir with a spoon until just mixed. Pour into a 8 x 8 pan and spread evenly.

2. Whisk together sugar and flour, then sprinkle evenly over batter.

3. Pour boiling water and lemon juice over top. Do not stir.

4. Bake for 40-45 mins, until top is golden and cake is cooked through.

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comments:

mmmmm... recipes using lemons or limes are my favorite and this looks really good. The photography is beautiful and I like that this recipe doesn't look really fussy. I could easily make this one on a busy work night.

Hi! Just wanted to tell you how much i love your blog! I just found it yesterday via happy herbivore and spent about an hour this morning reading through all your old posts. What lucky kids you have that they are growing up in such a healthy household! I am pretty new to the whole vegan thing (can't fully call myself a vegan but its a gradual adjustment for me) and your recipes are so inspiring. Thanks! I have a blog as well if your bored and want some extra reading material: www.eatliverun.com

I made this last evening for our change-of-season celebration dinner. I added blueberries to it. Delicious, but the berries made the pudding a shocking violet almost throughout. I also made it in a cast iron skillet. I just had the skillet in the oven while it was preheating, then added the batter to it.

I made this on Sunday and it turned out really YUMMY and was very easy aside from so much zesting being fairly labor-intensive. I'd never heard of pudding cake before you mention it but I loved it and it was fun to watch the cake float over the pudding. Thanks for this recipe!

I tried this recipe this weekend. It's great, but sure looks weird going in the oven. I used a sugar substitute, but that's all I changed and it worked out just great. I made it twice just so I could get photos of what went in the oven and what came out.